Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.

Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.